Black Bean Burritos
 
8 oz.  black beans; dry*, or
30 oz.  black beans; canned
1 medium  onion; finely chopped
2   garlic cloves; minced
1   jalapeno pepper; seeded and finely chopped, up to two can be used or to
  taste
1 tsp  chili powder
1 tsp  ground cumin
5 Tbsp  olive or vegetable oil
16 oz.  tomatoes; cut up, 1 can
1-1/4   inch thick lemon slice
1 tsp  dried oregano; crushed
1/4 tsp  salt
1 dash  hot pepper sauce; (optional)
6   flour tortillas
  garnishes
  salsa
  guacamole
  chopped tomato; (optional)
  snipped cilantro
 
cook the dry beans*. rinse and drain the cooked or canned beans and set 
aside. in a 4 1/2 quart dutch oven, cook the onion, garlic, peppers, chili 
powder and cumin in hot oil, until tender, stirring occasionally. stir in 
the drained beans, the undrained tomatoes, lemon, oregano, salt (omit if 
using the canned beans), and pepper sauce, if desired. bring to boiling, 
reduce the heat, and simmer, uncovered, about 15 minutes or until thick. 
remove the lemon. in a blender container or food processor bowl, place one 
third of the mixture, cover, and blend until smooth. repeat with the 
remaining beans. return to the pan and heat through. in the meantime, wrap 
the tortillas in foil and warm in a 350 degree f. oven for about 10 
minutes. 
place about 1/2 cup of the bean mixture onto each tortilla. and fold the 
edges over to form a packet. serve with salsa and guacamole if desired, 
top 
with chopped tomato and snipped cilantro. 
 
* to cook the dry beans: to cook 
the dry beans in a 4 1/2 quart dutch oven, combine the beans and enough 
water to cover. bring to boiling then reduce the heat and simmer, 
uncovered, 
for 2 minutes. remove from the heat, cover, and let stand for 1 hour. (or 
without cooking, soak the beans overnight.) drain the beans and rinse. in 
the same dutch oven combine the beans and 5 cups of water or vegetable 
broth. bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 
hours or until tender. 
 
-- 
(ID: 3785) Mirror: rec.food.recipes: Sun, Jan 30, 2005


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